SERVES: 4 | PREP TIME: 15 minutes | COOK TIME: 35 minutes
Ingredients
1 large butternut squash (about 2 pounds/860 grams)
1 tablespoon coconut oil, melted
3 tablespoons roughly chopped fresh dill
2 teaspoons coarse sea salt
Process
- Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- Cut off the bottom of the butternut squash to create a stable surface. Holding the squash upright, use a sharp knife or peeler to remove the skin. Cut the squash in half lengthwise, remove the seeds, and cut it into fry-sized strips.
- Toss the fries in a large bowl with the coconut oil, dill, and salt. Place the fries on the prepared baking sheet, making sure not to overlap them; if they overlap, they will steam rather than roast.
- Bake for 35 minutes, or until tender on the inside and crunchy on the outside. Remove from the baking sheet and place on a cooling rack to help retain their crunch. Eat while still warm.
